With cake decorating classes on Wednesday night and starting school this Thursday, I need to beef up (or in this case pork up, haha) my slow cooker repertoire. To add to my list of go-to slow cooker meals, I decided to try a mexican inspired stew. Kinda sorta like a chile verde. Although, I’ve never really had a chile verde, so I don’t know what it’s supposed to taste like, exactly. But this stew was pretty darn good regardless. The pork itself was moist and tender and all the flavors melded well in the slow cooker. I had some fresh tomatillos I wanted to use, as well as some jalapenos. Throw in a little green chile enchilada sauce and you got something.
Slow Cooker Tex-Mexy Tomatillo Stew
2-3 pounds pork, cubed, seasoned with a salt, pepper & cumin
1 onion, chopped
2 garlic cloves, smashed
1 jalapeno, chopped
2 cans green chile enchilada sauce
7-8 tomatillos, quartered (doesn’t really matter since they cook down)
Throw it all in the slow cooker and set it on low for 8-10 hours.
Serve over rice & charro beans.
Garnish with cilantro (for those of you who don’t think it tastes like soap).